Lamb Paella
User Reviews
5.0
6 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
4 people
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Calories
543 kcal
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Course
Main Course
Lamb Paella
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Who says paella has to be made with chicken or seafood? Shake up your midweek meals routine with this quick and easy LAMB Paella!
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Ingredients
- salt and pepper
- 2 tablespoons olive oil
- 4 Welsh lamb leg steaks (roughly 600g/1¼lbs)
- 2 litres hot lamb stock (I used 1 Knorr lamb stock cube)
- Pinch saffron
- 1 onion sliced
- 1 red pepper sliced
- 3 cloves garlic crushed or grated
- ½ to 1 teaspoon dried chilli flakes (or to taste)
- 3 teaspoons smoked paprika
- 2 medium tomatoes roughly chopped
- 300 g paella rice
- 100 g frozen peas
- 2 lemons cut into quarters
- 2 tablespoons chopped parsley (plus extra for garnish)
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Instructions
- Place a griddle pan over a high heat and heat until smoking hot. Meanwhile drizzle 1 tablespoon of the olive oil over the lamb steaks and season well with salt and pepper. Rub the oil and seasoning into both sides.
- Place the lamb straight into the hot pan for 1 minute each side. Turn the heat down and cook for a further 1 minute each side (for medium-raror 2 more minutes each side (for well done). Remove the lamb leg steaks from the pan and rest for 10 minutes.
- Add the saffron to the hot lamb stock, stir thoroughly and set aside.
- Place the remaining 1 tablespoon of olive oil in a large, wide frying pan and add the onion and red pepper. Cover with a lid and cook over a gentle heat for 3 minutes, stirring occasionally.
- Remove the lid, turn down the heat and add the garlic, chilli and paprika. Cook for 1 more minute, stirring frequently
- Add the tomatoes, paella rice and lamb stock, plus a little black pepper (to taste). Bring to the boil, then turn down and simmer for 15 minutes, with the lid off.
- When the lamb has rested for 10 minutes, chop into bite-sized pieces
- After the paella has been cooking for 15 minutes, add the frozen peas and lamb pieces to the paella and cook for a further 3 minutes. By this time all the stock should have all been absorbed and the peas should be just cooked.
- Finally stir in the juice from 2 of the lemon quarters and the chopped parsley. Serve scattered with more parsley and with the remaining lemon quarters.
Notes
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
543kcal
(27%)
Carbohydrates
78g
(26%)
Protein
29g
(58%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
60mg
(20%)
Sodium
87mg
(4%)
Potassium
881mg
(25%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
4261IU
(85%)
Vitamin C
97mg
(108%)
Calcium
78mg
(8%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 543 kcal
% Daily Value*
| Calories | 543kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 29g | 58% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 60mg | 20% |
| Sodium | 87mg | 4% |
| Potassium | 881mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 4261IU | 85% |
| Vitamin C | 97mg | 108% |
| Calcium | 78mg | 8% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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